This recipe shows you the ingredients and the steps of the best ever chocolate chip cookies that are soft, crispy at the edges and chewy with puddles of melted chocolate and a sprinkle of seal salt to elevate the taste.
Optional - Stand Mixer or Food processor or a Hand Mixer.
90GramsUnsalted ButterAt room temperature
70GramsDark Brown Sugar
175GramsAll Purpose Flour
1CupChocolate ChunksDivided - so you can add more on top before baking.
In a mixing bowl, add the butter and the sugars. Beat together until soft and creamy.
Add the egg and the vanilla extract. Beat well.
Add the flour, baking soda and the salt. Combine them all together.
Add half of the chocolate chip into the dough and fold them in.
Cover the bowl and chill.
Preheat the oven at 180 degrees Celsius while the dough is chilling.
In a cool baking sheet, do not reuse the same hot sheet continuously for baking the cookies - scoop the chilled dough with at least 2 inches space in all directions using an ice cream scoop or a tablespoon.
Place more chocolate chunks on each of the cookie.
Bake for 12-15 minutes.
Sprinkle sea salt while the cookies are hot out of the oven.
Enjoy warm with a glass of cold milk.
Chill the dough before baking. The cookie spreads on baking, cold dough limits the spreading to a certain level and also helps develop flavor in the cookies.
Leave at least 2 inches space when you bake, so the cookies stay in shape and also spread evenly.
Always bake cookies in a room temperature baking tray or sheet. Hot trays spreads the dough early resulting in flat cookies.
Use room temperature chocolate- melts in to puddles nicely and stay warm for a longer time.
Use an ice cream scoop to shape the dough - they are cool and easy to use resulting in even shaped cookies.